"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BLUEBERRY BUCKLE Recipe

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This recipe for BLUEBERRY BUCKLE, by , is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
TOPPING:
CUP SUGAR
1/3 CUP FLOUR
TSP. CINNAMON
CUP BUTTER OR MARGARINE
MIX DRY INGREDIENTS TOGETHER. WITH PASTRY CUTTER, CUT IN BUTTER OR MARGARINE. SET ASIDE.

BATTER:
2 CUPS SIFTED FLOUR
CUP SUGAR
2 TSP. BAKING POWDER
TSP. SALT
2 EGGS
CUP MILK
CUP MILK
CUP MELTED SHORTENING OR OIL
1 CUPS BLUEBERRIES (FRESH OR FROZEN)


Directions:
Directions:
400 9X12" PAN

SIFT FLOUR, THEN MEASURE. ADD SUGAR, BAKING POWDER AND SALT TO FLOUR AND SIFT INTO MEDIUM MIXING BOWL. SET ASIDE.
BEAT EGGS WITH ROTARY BEATER UNTIL FOAMY. ADD MILD AND FAT AND BEAT TOGETHER. ADD EGG AND MILK MIXTURE TO DRY INGREDIENTS AND STUR UNTIL JUST BLENDED. POUR BATTER INTO GREASED PAN. SPRINKLE WITH BLUEBERRIES. SPRINKLE WITH TOPPING. BAKE FOR 45 TO 50 MINUTES OR UNTIL TOOTHPICK ENTERED IN CENTER COMES OUT CLEAN. SERVE WARM FROM PAN.

Number Of Servings:
Number Of Servings:
10

 

 

 

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